What can I use instead of shrimp?

This would work great with chicken! Just cut your chicken into bite-sized pieces and thread onto skewers in the same way.

How long does the chimichurri last?

It'll keep well in the fridge for 3-4 days.

Yes! Try this with portobello mushroom caps - like this recipe .

It is naturally gluten-free and dairy-free!

Yes! You can make the sauce by just mixing everything up in a small bowl - just make sure to finely chop everything first.

Saucy, punchy, and delightful Chimichurri Shrimp! Served with a tomato salad, a pile of hot steamy rice, and a dollop of creamy tzatziki.

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Chimichurri Sauce

Shrimp and Extras

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Chimichurri: Blitz up your sauce in a food processor. It will be somewhat emulsified and it will settle a bit as it rests. If you don’t have a food processor, finely chop everything and mix together in a bowl. Divide the sauce into three bowls: one bowl for tossing with the shrimp, one bowl for brushing while cooking, and one bowl for brushing at the table.
Get That Flavor on Your Shrimp: Thaw shrimp (if frozen) and remove shells and tails (if necessary or desired). Pat dry with paper towels. Toss the shrimp with one third of the chimichurri.
Grill the Skewers: Thread the saucy shrimp onto soaked wood skewers. Transfer to a grill pan, grill, or standard sauté pan over medium high heat. Add the shrimp and cook for 2-3 minutes per side, depending on the size of your shrimp. Brush with additional sauce as you cook. Cook until no longer translucent, or until 145 degrees.
Serving: I like to toss some cherry tomatoes with a spoonful of my reserved chimichurri and then plate it all up: rice, tomatoes, shrimp, and a little side dish of tzatziki just for something extra to dip and dunk.

Keywords: chimichurri, chimichurri shrimp, rice bowl, tomato salad, easy dinner, quick and easy